Dutch Oven Cashew Chicken

From my recent Texas Co-op Power magazine - while originally intended for camp cooking, this recipe has been modified for the stove-top. No traditional oriental ingredients here (soy sauce, hot peppers, etc.) but after all, the submitter IS a Texan.

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 2  tablespoons  oil
• 1⁄2 cup onion, chopped
• 1⁄2 bell pepper, chopped
• 2 1⁄2 lbs boneless skinless chicken breasts
• 3  carrots, sliced
• 4  stalks celery, sliced
• 1 1⁄2 cups cashew halves
• 3⁄4 cup water, divided
• 1  cup sugar
• 1⁄2 cup vinegar
• 3  tablespoons ketchup
• 4  tablespoons cornstarch
• 1 (20 ounce) can pineapple chunks, in natural juice

Directions

1. Add oil to Dutch oven or large skillet and heat to medium-high.
2. Add onion and bell pepper; cook and stir for 2 minutes.
3. Add chicken breasts, carrots, celery and cashews.
4. Reduce heat to medium-low and cook for 15 minutes, stirring often. Add 1/4 cup water if needed.
5. In a medium bowl, mix 1/2 cup water with sugar, vinegar, ketchup and cornstarch. Blend until smooth then stir in pineapple (including juice).
6. Add cornstarch mixture to chicken and bring to a boil, stirring constantly.
7. Lower heat and simmer for another 20 minutes or until chicken is done.
8. Serve over hot rice.